Ingredients

The following ingredients have 4 Servings
  • 8 oz soba noodles (cooked)
  • 1 tbs peanut oil (or canola)
  • 8 oz chicken breast - cut in 1/2 in cubes
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbs fresh ginger (minced)
  • 1 red pepper (seeded and diced)
  • 2 c broccoli (cut in florets)
  • 1 c green peas (fresh or frozen)
  • 1 c shiitake mushrooms (sliced)
  • 1/2 c scallions (garnish)
  • 2 tbs hoisin sauce
  • 2 tbs soy sauce (low sodim)
  • 1 tsp sesame oil
  • 1 tbs rice wine vinegar
  • 1 tbs chili garlic paste (optional)

Instruction

  • Prepare soba noodles according to package directions and set aside.
  • Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
  • In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
  • When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.
  • Next, heat oil over medium-high heat in a large wok or deep pan.
  • Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
  • To the hot pan, add onion and cook 4 minutes.
  • Stir in garlic, ginger and red pepper; cook additional 2 minutes.
  • Add cooked broccoli, peas, mushrooms and reserved chicken breast.
  • Pour in sauce and reserved noodles and cook for 2 minutes. Serve with fresh scallions.